Chickpea sauté with Greek yoghurt

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

This is a quick and simple dish that is nice both warm and at room temperature. When chard isn’t in season try a combination of spinach and rocket (you won’t need to blanch them) and sprinkle with sumac or ground Iranian lime.


  • 300 g Swiss chard
  • 75 ml olive oil, plus extra to finish
  • 4 mediu


Separate the white chard stalks from the leaves. Blanch the stalks in plenty of boiling salted water for 3 minutes. Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly.

Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on a medium heat. Add